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Pan Fried Sea Bream, Pea Puree & Vine Roasted Tomatoes

Fish and peas are a match made in heaven. Did you know that peas are the new avocado 😂? Take a look and you will see pea purée / guacamole all over instagram. I made extra and then served it on some toasted sourdough, with a little crumbled feta the next day 😋⠀ This meal was so easy to make, but impressive enough to serve to your friends over the weekend. Since peas contain copious amounts of vitamin K, manganese, vitamin C, fibre, thiamin, vitamin A, and folate, there are many reasons to include more peas to your diet. ⠀ @sankeysfamilyrtw INGREDIENTS⠀ 2 fillets Sea Bream seasoned (I sourced mine at Sankey’s Tonbridge)⠀ 200g Peas⠀ 5 mint leaves⠀ 4 spring onions chopped ⠀ 10 baby Santorini tomatoes on the vine (cherry will do)⠀


In a small frying pan gently sauté the spring onion in olive oil for 2 minutes. Now add the peas, mint and warm through. Season generously. ⠀ Transfer to a micro bullet or blender and blitz until smooth. Set aside somewhere warm.⠀ Drizzle the tomatoes with a little oil, season and roast at 210 degrees for 10 minutes.⠀ Pan fry the fish skin side down on a high heat until the skin is golden, approximately 2 minutes. Turn over and cook for approximately 1 minute.⠀ Serve with 2 tablespoons of pea purée on each plate topping it with the sea bream. ⠀ I Served it with roasted new potatoes (olive oil, salt & pepper 45-1 hour at 200 degrees)⠀

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